Roast Corn & Red Onion Rosemary Redskin Potatoes withBacon

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DESCRIPTION
This is a base for bowls that can be topped with student's choice.
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INGREDIENTS

Rosemary Redskin Potatoes: 4 # (3# + 14& 7/8 oz.)

Corn, Frozen (commodity): 1# + 13 oz.

Onions, Red Raw: 1 # + 4 oz.

Bacon, Precooked: 1 oz.

Directions

Corn:

1. Lightly coat corn with vegetable oil(just enough to prevent sticking to pan)

2. Evenly spread on pan.

3. Roast at 400 degrees until just slightly brown.

4. Rapidly cool and store in walk-in until ready to use.

Onion:

1. Chop red onion in 1/4 " pieces.

2. Lightly coat with vegetable oil(just enough to prevent sticking to pan).

3. Roast at 400 degrees until edges are brown.

4. Rapidly cool and store in walk-in until ready to use.

Bacon:

Chop into approximately 1/8" pieces.

Preparation:

1. Place all ingredients in hotel pan and stir to combine ingredients evenly.

2. Cook at 350 degrees for approximately 20 minutes or until 165 degrees.


Hot hold at 135 degrees until service.




ADDITIONAL NOTES

Roasted Corn and Red Onion may be roasted ahead and held until day of service to minimize prep on day of service.